Baking & Snack - April 2018 - 147
Serpentine baking pan To arrange a bakery product such as cake in an aesthetically pleasing design, a baking pan, as shown in this patent, can be used. It includes the bottom of a pan that is connected to walls composed of semicircular and straight sides. US Patent No. 9,750,260 (Sept. 5, 2017), J. Diaz, assigned to Innovation Enterprises, Inc., Cincinnati. Dough product A translucent, edible dough product with filling is illustrated in this patent. US Patent No. D796,777 (Sept. 12, 2017), H. Huang et al., assigned to General Mills, Inc., Minneapolis. Process to make bread This apparatus can take a conventional batch of dough and produce a stiff dough by reducing the size of the air pockets. A pan feeder continuously moves baking pans along a predetermined path while a unit above it extrudes the conditioned dough into a single stream, which is divided and dropped into the pans. Once baked, the dough becomes bread loaves with a firm texture. US Patent No. 9,763,455 (Sept. 19, 2017), A. Florindez, assigned to Stewart Systems Baking, LLC, Plano, TX. Method to prepare and sell bagels Created for social and party situations, these steps to prepare a bagel include dipping the dough in sauce, letting it rise, topping the bagel in additional sauce and baking it. Through the method, finger foods such as bagels can be made easier to eat and serve. US Patent No. 9,730,460 (Aug. 15, 2017), T. Frick, Sheffield Lake, OH. Wheat flour method In this patent, wheat flour for use in frying batter can be attained by blending wheat flour and an emulsifier and heating the mixture for 1 to 20 seconds. US Patent No. 9,743,677 (Aug. 29, 2017), M. Ohmura, et al., assigned to Nisshin Foods, Inc., Tokyo. www.bakingandsnack.com / April 2018 Baking & Snack 147
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.